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Sodden :: Sodden (p. p.) Boiled; seethed; also, soaked; heavy with moisture; saturated; as, sodden beef; sodden bread; sodden fields..

Abietine :: Abietine (n.) A resinous obtained from Strasburg turpentine or Canada balsam. It is without taste or smell, is insoluble in water, but soluble in alcohol (especially at the boiling point), in strong acetic acid, and in ether..

Still :: Still (v.) A vessel, boiler, or copper used in the distillation of liquids; specifically, one used for the distillation of alcoholic liquors; a retort. The name is sometimes applied to the whole apparatus used in in vaporization and condensation..

Scaling :: Scaling (a.) Adapted for removing scales, as from a fish; as, a scaling knife; adapted for removing scale, as from the interior of a steam boiler; as, a scaling hammer, bar, etc..

Soap :: Soap (n.) A substance which dissolves in water, thus forming a lather, and is used as a cleansing agent. Soap is produced by combining fats or oils with alkalies or alkaline earths, usually by boiling, and consists of salts of sodium, potassium, etc., with the fatty acids (oleic, stearic, palmitic, etc.). See the Note below, and cf. Saponification. By extension, any compound of similar composition or properties, whether used as a cleaning agent or not..

Water Gruel :: Water gruel () A liquid food composed of water and a small portion of meal, or other farinaceous substance, boiled and seasoned..

Estuary :: Estuary (n.) A place where water boils up; a spring that wells forth.

Sugared :: Sugar (v. i.) In making maple sugar, to complete the process of boiling down the sirup till it is thick enough to crystallize; to approach or reach the state of granulation; -- with the preposition off..

Tyrosin :: Tyrosin (n.) A white crystalline nitrogenous substance present in small amount in the pancreas and spleen, and formed in large quantity from the decomposition of proteid matter by various means, -- as by pancreatic digestion, by putrefaction as of cheese, by the action of boiling acids, etc. Chemically, it consists of oxyphenol and amidopropionic acid, and by decomposition yields oxybenzoic acid, or some other benzol derivative..

Expansion :: Expansion (n.) The operation of steam in a cylinder after its communication with the boiler has been cut off, by which it continues to exert pressure upon the moving piston..

Boiled :: Boiled (a.) Dressed or cooked by boiling; subjected to the action of a boiling liquid; as, boiled meat; a boiled dinner; boiled clothes..

Kettle :: Kettle (n.) A metallic vessel, with a wide mouth, often without a cover, used for heating and boiling water or other liguids..

Emit :: Emit (v. t.) To send forth; to throw or give out; to cause to issue; to give vent to; to eject; to discharge; as, fire emits heat and smoke; boiling water emits steam; the sun emits light..

Bouilli :: Bouilli (n.) Boiled or stewed meat; beef boiled with vegetables in water from which its gravy is to be made; beef from which bouillon or soup has been made.

Cockaleekie :: Cockaleekie (n.) A favorite soup in Scotland, made from a capon highly seasoned, and boiled with leeks and prunes..

Pot-walloper :: Pot-walloper (n.) A voter in certain boroughs of England, where, before the passage of the reform bill of 1832, the qualification for suffrage was to have boiled (walloped) his own pot in the parish for six months..

Collagen :: Collagen (n.) The chemical basis of ordinary connective tissue, as of tendons or sinews and of bone. On being boiled in water it becomes gelatin or glue..

Reboil :: Reboil (v. t. & i.) Fig.: To make or to become hot.

Consomme :: Consomme (n.) A clear soup or bouillion boiled down so as to be very rich.

Pottage :: Pottage (n.) A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge..

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